Pizza on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I recently picked up a few stackable ovens for my oil-less fryer. For everything from pizza on the Char-Broil Big Easy to bread to pies, I knew I’d get a lot of use out of them. I actually bought a single oven to try and then after great success I ordered two more. The ovens fit together so that you can have up to 3 at a time in the Big Easy. Each has a lid, but of course I removed the lid for the picture below… otherwise you’d just see a black lid!

Perfect For Small Pizzas

I picked up some store-bought mini crusts (the insides of the ovens are about 9″ in diameter) and made some super-simple pizzas: homemade sauce, fried pepperoni (if you can fry pepperoni slices without sampling any, you are super human or from another world), mushrooms, and cheese. 10 or so minutes later we were enjoying a great little pizza hot off the Big Easy!

Note: When you first get your ovens I suggest you ‘season’ them a bit by first washing them with soap and water, and then put them into a hot Big Easy for 20 or so minutes to burn off the ‘new’. Let them cool completely before using. Also, stacking the ovens can be a challenge if they aren’t nice and round. Mine weren’t very round when I first received them. But with a little work you can get them to fit inside each other.

You can also use a bunk bed basket.

Char-Broil The Big Easy Bunk Bed Basket

You can also bake cornbread in the Big Easy. It’s a very versatile cooker for sure!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Pizza on the Char-Broil Big Easy

Mini pizzas cooked on the Char-Broil Big Easy Oil-less Fryer. Easy and delicious!

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, pizza

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 547kcal

Author Mike

Equipment

Ingredients

1 pizza crust pre-baked store-bought mini-sized. Not the big ones.
¼ cup pizza sauce
Your favorite pizza toppings

Instructions

Fire up your Big Easy.
Slather crusts with the sauce and add your desired toppings.
Place pizzas into the Big Easy ovens and stack them if using more than 1.
Cook for 10-15 minutes or until the cheese is melted (well, assuming you’re using cheese) and has started to brown.

Notes

Use caution removing the pizza from the hot basket.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Roasted Brussels Sprouts on the Big Easy

I use my Char-Broil Big Easy for a lot more than cooking ribs, chicken wings, turkey. I also use it to make side dishes, like these roasted Brussels sprouts. First, they’re very flavorful. Second, they’re easy (and second-and-a-half, they cook up fast). And third, they free up the oven in the house if I’m doing a large cook for the holidays. Cooking on the Big Easy is always a win-win, whether you’re cooking the main dish or a side.

Great Roasted Flavor In Every Bite

I didn’t pre-cook the sprouts at all. Just drizzled and seasoned them, skewered them, and then cooked them. Done. I used the kabob skewers available from Char-Broil but you could also just place the sprouts in the standard Big Easy basket (or get more on with the optional bunk basket). These roasted Brussels sprouts on the Char-Broil Big Easy came out great!

Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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4 from 1 vote

Roasted Brussels Sprouts on the Big Easy

Course Side

Cuisine American

Keyword Brussels sprouts

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 49kcal

Author Mike

Equipment

Ingredients

1 pound Brussels sprouts loose leaves and bottoms trimmed
olive oil
kosher salt
ground black pepper

Instructions

Wash sprouts. Remove any large stems and loose leaves.
Place sprouts into a bowl and drizzle with a bit of olive oil.
Season with salt and pepper.
Thread sprouts onto skewers and lower into a pre-lit Big Easy.
Cook for approximately 20 minutes or until sprouts begin to char and are mostly tender when poked with a toothpick (check the larger ones).
Sprinkled with a bit more salt and pepper if desired and serve immediately.

Notes

Add a little crunched cooked bacon over the sprouts for more yumminess!

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Cajun-Injected Turkey Breast on the Char-Broil Big Easy

This bone-in Cajun-injected turkey breast came out absolutely fantastic. A bit spicy, unbelievably moist, and darned good. I made it in our Char-Broil Big Easy, and believe me, it can’t get any easier. Poultry in the Big Easy normally takes 10 minutes per pound and this was no exception. Just shoot up the breast with a simple, spicy marinade, drop it in a lit Big Easy, and 80 minutes later (for my 8 pound breast) you have a perfectly cooked turkey that is incredibly juicy. The skin on this bird does not crisp up thanks to the amount of liquid in the marinade. Fans of munching on crunchy skin will be disappointed with that, but the flavorful Cajun-Injected Turkey Breast on the Char-Broil Big Easy more than makes up for it.

(I just noticed that my turkey breast looks like a Conehead.. or an old Spanish helmet!)

Bone-In Or Boneless, Either will Do!

You could make this recipe using a boneless turkey breast, but you’ll probably have to adjust the cooking time, and you can probably get away with using half the amount of marinade.

For injecting my turkey (and anything else), I use a meat injector. It can handle absolutely anything you put into it.

Char-Broil The Big Easy Better Basket , Silver

If you want to skip the injection, try my easy turkey recipe for the Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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4.17 from 6 votes

Cajun-Injected Turkey Breast on the Char-Broil Big Easy

This bone-in Cajun-injected turkey breast came out absolutely fantastic. A bit spicy, unbelievably moist, and a lot good. I made it in our Char-Broil Big Easy, and believe me, it can’t get any easier.

Course Main

Cuisine American

Keyword Big Easy, Cajun, Char-Broil, turkey

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings turkey

Calories 1968kcal

Author Based on a recipe from Emeril Lagasse

Equipment

Ingredients

For the turkey

1 turkey breast bone-in
kosher salt
ground black pepper

For the marinade

2 tablespoons Worcestershire sauce
1 tablespoon liquid crab boil
¼ cup apple cider vinegar or chicken stock
¾ cup honey
1 12 ounce beer
1 tablespoon kosher salt
1 tablespoon ground allspice
½ cup Cajun seasoning
¼ teaspoon cayenne
½ cup olive oil
¼ cup garlic finely minced

Instructions

Trim any excess skin from the breast. Rinse it and pat it dry.
Place marinade ingredients into a blender and puree for 5 minutes until smooth.
Inject turkey with the marinade in many places. Go crazy, but not so crazy that you create a turkey pin cushion (I try to slide the needle under the skin and inject in several spots so there aren’t as many holes).
Fire up your Big Easy.
Spray the Big Easy basket with non-stick spray.
Insert the turkey breast and lower the basket into the Big Easy.
Cover (see my note) and cook 10 minutes per pound.
Check temperature in multiple spots. Once the turkey reaches 165 F remove it from the Big Easy and cover it in foil and let it rest for 30 minutes.
Carve as desired.

Notes

I usually don’t cover my Big Easy with the lid until the last 30 minutes of cooking, otherwise the top part of the turkey gets too dark compared to the rest of the turkey.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Pulled Pork on the Char-Broil Big Easy

I’m a huge fan of pulled pork cooked on a smoker. Of course, the Char-Broil Big Easy Oil-Less Fryer is not a smoker, so I was a bit skeptical when I set out to make pulled pork on it. Well, color me un-skeptical now. Cooking a pork butt on the Big Easy was not only easy and quick (compared to a 10-12 hour cook time on my smoker), but the end product came out super moist and tender. The meat shreds very easily, perfect for BBQ sandwiches or my favorite, BBQ pulled pork baked potatoes.

You Want A Bit Of Smokiness

I started with an 8 pound bone-in pork butt that I trimmed just slightly. I injected the butt with a mix of apple juice, Worcestershire sauce, salt and adobo sauce. Then I let it get happy in the fridge overnight. Why adobo sauce? I was wanting a hint of smoky flavor to the meat, and adobo gives you that. You could substitute a few drops liquid smoke instead but I like the flavor of adobo better.

The next morning I patted the butt dry on the outside and then rubbed it with a simple spice mix that had smoked paprika added in for more smoky flavor. Onto the Big Easy for 4ish hours until the meat hit 195 F, mopping the last 15 degrees of cooking.

Foiled, rested, and shredded. For a little extra smoky flavor, mix the meat with a smoky flavored BBQ sauce. If you end up with any leftovers, use it to make my pulled pork mac-and-cheese.

Char-Broil The Big Easy Bunk Bed Basket

My Maryland pit beef made on the Big Easy also makes for delicious sandwiches. Give it a try!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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2.95 from 17 votes

Pulled Pork on the Char-Broil Big Easy

Cooking a pork butt on the Big Easy was not only easy and quick (compared to a 10-12 hour cook time on my smoker), but the end product came out super moist and tender. The meat shreds very easily, perfect for BBQ sandwiches or my favorite, BBQ pulled pork baked potatoes.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, pulled pork

Prep Time 8

Cook Time 5

Total Time 13

Servings

Calories 24kcal

Author Mike

Equipment

Ingredients

For the pulled pork

1 8 pound bone-in pork butt trimmed of any large pieces of fat
pork injection brine see below
pork rub see below
pork mopping sauce see below

For the pork injection

1 cup apple juice
½ cup water
1 tablespoon Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon chipotles in adobo sauce just the adobo sauce. You might want to use more

For the pork rub

1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon chili powder
¼ teaspoon ground mustard
1 teaspoon ground black pepper
1 teaspoon onion powder
½ teaspoon celery seed
½ teaspoon cinnamon
¼ teaspoon cumin
1 teaspoon kosher salt
1 teaspoon dried red pepper flake

For the pork mopping sauce

1 cup apple juice
1 cup water
¼ cup apple cider vinegar

Instructions

For the pulled pork

Inject pork with the injection brine every inch or so.
Place into a re-sealable container or deep baking dish, cover and refrigerate overnight.
Remove pork from container and pat dry on the outside.
Rub pork on all sides with the pork rub.
Fire up your Big Easy.
Place the pork into the Big Easy basket and lower into the Big Easy.
Cook until the internal temperature reaches 180 F.
Brush or spray the pork with the mopping sauce every 20-30 minutes until the meat reaches 195 F.
Remove meat from the cooker, wrap in foil and let rest for 30 minutes.
Shred or chop meat as desired.

For the pork injection

Combine all ingredients in a small pan over medium heat.
Stir until salt is dissolved.
Let cool before using.

For the pork rub

Combine all ingredients.
Store in an air-tight container until ready to use.

For the pork mopping sauce

Combine all ingredients.

Notes

Serve with a hickory BBQ sauce to give it that ‘just smoked’ flavor.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Italian Meatballs on the Char-Broil Big Easy

I use my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer a lot, for cooking everything from chicken wings to roasting peppers to these Italian meatballs. This Italian meatballs recipe is our favorite. We make a big batch of 24 or so 2 ounce meatballs and cook them all at once. We used to cook them in the oven, but now with the Big Easy (and the Wingin’ator 3000 modification) I can cook a huge batch all at once in less than 30 minutes, without any cleanup other than putting the cook basket into the dishwasher. You can’t get any easier than that!

Get A Bunk Bed Basket… Now!

If you don’t have a Wingin’ator 3000 you can get a bunk bed basket for the Big Easy. You won’t be able to cook quite as many Italian meatballs at once, but they’ll turn out fantastic nonetheless.

Italian Meatballs on the Char-Broil Big Easy 1

Done. Perfectly.

The meatballs are done when they hit 165 F. If you’ve loaded up your Big Easy with a lot of meatballs at once, check a few meatballs for doneness before deciding that they are all done.

Italian Meatballs on the Char-Broil Big Easy 2

These meatballs are great on rolls with your favorite sauce, or over pasta. I like to make a huge batch and freeze them. They’re great to always have on hand.

Char-Broil The Big Easy Bunk Bed Basket

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Italian Meatballs on the Char-Broil Big Easy

Course Main

Cuisine Italian

Keyword meatballs

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 0.2kcal

Author Mike

Equipment

Ingredients

1-2 batches Italian meatballs 2 ounces each, rested overnight in the fridge
Non-stick spray

Instructions

Fire up your Big Easy.
Spray the basket(s) (and Wingin’ator 3000 if you’re using one) with no-stick spray.
Add the meatballs, but do not crowd them. I was able to fit 28 meatballs on the Wingin’ator 3000 without any problem, and could’ve easily fit a few more. Without the Wingin’ator 3000 you’ll be able to fit at least 10 meatballs at once (with the bunk basket).
Cook in the Big Easy for 25-30 minutes or until the internal temperature on several of the balls measures 165 F.

Notes

When cooking on multiple levels, the Big Easy might get some meatballs done before others.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

A little bit ago I made Italian sausage baby back ribs on the Char-Broil The Big Easy for the first time. I was really impressed with how well they came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.

The idea…

I was looking for a different take on ribs, something other than the “usual” BBQ-flavor, when I came across a recipe for ribs with the flavor of Italian sausage (oh my!). I knew right then that I was going to make them. The resulting Italian Sausage Baby Back Ribs on the Char-Broil Big Easy are fantastic.

The flavor…

The ribs taste just like Italian sausage, with a wonderful twist. Again, tender and juicy. And with the hint (not overpowering) of fennel and the other seasonings found in Italian sausage. The orange glaze is absolutely to die for. The brown sugar gives the ribs a bit of a crust, a crunchy exterior. The glaze is not overly sweet thanks to rice wine vinegar, orange juice and zest, and chile paste (yum! a nice kick!). These are some of the best ribs I’ve ever had or made, and I’ve made a lot of them, from on the grill, on the smoker, and now on the Big Easy.

Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

5 from 1 vote

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

was really impressed with how well these came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, ribs

Prep Time 12

Cook Time 1 30

Total Time 13 30

Servings

Calories 1058kcal

Author Based on a recipe from Chef John

Equipment

Ingredients

For the brine

2 racks baby back ribs trimmed to fit the Big Easy (alternatively, if you have a particularly large rack, just halve it and the remaining ingredients). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
32 ounces apple cider or juice
1 tablespoon garlic minced
⅓ cup kosher salt
½ cup brown sugar loose packed

For the rub

2 tablespoons fennel seed lightly ground
2 tablespoons ground black pepper
2 tablespoons sugar
2 tablespoons garlic salt
2 tablespoons kosher salt
1 teaspoon cayenne pepper

For the glaze

⅔ cup brown sugar
⅔ cup orange juice 2 big oranges
⅔ cup seasoned rice vinegar
2 tablespoons orange zest
1 tablespoon chili paste

Instructions

Place the ribs into a resealable container.
In a medium bowl, combine the brine ingredients.
Pour over the ribs and seal.
Refrigerate 12 hours, turning the ribs occasionally.
Fire up your big easy
Attach ribs to the rib hooks. Attach ribs to the Big Easy and lower into the cooker. Cook 35 minutes.
Meanwhile, make the rub by combining all ingredients.
Rub ribs generously with the rub (being careful to not burn yourself on the rib hooks!).
Wrap the ribs in foil, making sure that the rib hooks stick out enough to be used.
Return ribs to the Big Easy and cook another 45 minutes.
Meanwhile, make the glaze by combining all ingredients in a small saucepan.
Bring to a boil and reduce to a simmer and simmer until reduced by half.
Remove ribs from the Big Easy and remove the foil.
Brush ribs on all sides with the glaze and return to the cooker for 10 minutes.
Add more glaze and cook another 5 minutes or until the desired color is achieved.
Let ribs rest 10 minutes before slicing.

Notes

You can also warm up leftover ribs on the Big Easy.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big Easy

After enjoying (ok, devouring) a batch of fire-eater chicken wings the other day, I just had to find another use for Steven Raichlen’s fantastic fire-eater rub. The rub has a tremendous kick and flavor thanks to celery seed and a few other things. So, I decided I’d fire up my Char-Broil Big Easy and roast some split chicken breasts. Chicken and turkey are the reason I bought my Big Easy – it’s beyond easy, and always produces tender, juicy, flavorful meats.

The Process

I removed the skin from two family packs of bone-in split chicken breasts, gave them a little rub down, and two hours later put them into the Big Easy (I used a Bunk Bed Basket, which essentially doubles how many chicken breasts I can cook at once). Total weight was around 10 pounds, so at 10 minutes/pound, the chicken was all done in about 2 hours. And boy did it smell and look fantastic.

The Win

You can serve these as-is and wow everyone. Or remove the meat and use it anywhere you need some kickin’ chicken. I shredded some for tortilla soup, and cubed some more for an outstanding Fire-Eater Mac-and-Cheese.

Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big Easy

You can serve these as-is and wow everyone. Or remove the meat and use it anywhere you need some kickin’ chicken.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken, spicy

Prep Time 2

Cook Time 2

Total Time 4

Servings

Calories 258kcal

Author Mike

Equipment

Ingredients

8 chicken breasts large bone-in split, skin removed if desired (Note: If you do not have a Char-Broil bunk bed basket, cook only 4 breasts at a time)
1 batch Fire-Eater poultry rub

Instructions

Sprinkle rub mixture over chicken. Place in a resealable container and shake to coat.
Refrigerate for up to 2 hours.
Fire up your Char-Broil Big Easy.
Spray the basket with non-stick spray.
Place 4 chicken breasts in the bottom of the basket (I stood mine up on end to fit without over-crowding them).
Add the bunk bed basket (spray it with non-stick spray first) and add the remaining chicken breasts.
Cook until done, about 10 minutes/pound. Check for doneness in multiple places to be safe.
Let rest 10 minutes before serving/slicing.

Notes

You can substitute your favorite cuts of chicken.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Fire-Eater Chicken Wings on the Char-Broil Big Easy

I bought a Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer a while back. It is one of my favorite “grills” by far. It doesn’t get any easier – marinate/brine/rub/whatever meat you wish to cook and put it into the cooker. Turkeys and chickens take about 15 minutes per pound. A family pack of wings takes about 30 minutes. Done. No mess, no fuss. It’s a beautiful thing. And trust me, I cook a lot of wings on my Big Easy. A lot. To get a family pack of wings onto my Big Easy, I use my homemade mod, the Wingin’ator 3000. You can always cook the wings in an oven or charcoal or gas grill of course.

Just The Right Kick

These fire-eater chicken wings from Steven Raichlen’s The Barbecue! Bible 10th Anniversary Edition are absolutely amazing (as are the other recipes in the 575 page book). Yes, they have some kick, but it’s not overwhelming at all. They’re perfect. I plan on using the rub recipe on whole roasted chickens and turkey from my Big Easy, it’s just that good.

I cook the wings for about 30 minutes in my Big Easy, then I toss them onto a hot grill for a few minutes to crisp up the skin. You can skip that final step and still enjoy really fantastic wings. I served them with our cool Ranch dipping sauce.

Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

5 from 1 vote

Fire-Eater Chicken Wings on the Char-Broil Big Easy

These fire-eater chicken wings are absolutely amazing (as are the other recipes in the 575 page book). Yes, they have some kick, but it’s not overwhelming at all. They’re perfect.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, spicy, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 453kcal

Author Based on a recipe from Steven Raichlen

Equipment

Ingredients

For the wings

3-4 pounds chicken wings separated
1 batch Fire-Eater Poultry rub
2 tablespoons vegetable oil
Fire-Eater sauce see below

For the Fire Eater Hot Sauce

1 stick unsalted butter
1 tablespoon dried red pepper flake more or less, to taste
½ cup cilantro chopped
½ cup Sriracha

Instructions

Place the wings into a large resealable baggie or container.
Sprinkle rub over the wings. Seal and shake to coat.
Open container and add the oil. Seal again and shake to coat.
Refrigerate for 1-3 hours.
Remove wings from container.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
While the wings are cooking, melt the butter in a medium saucepan.
Add the remaining sauce ingredients and whisk to combine.
Heat thoroughly.
When wings are done, transfer to a large bowl and pour the sauce over them. Toss to coat.

Notes

Serve with Ranch or blue cheese salad dressing for dunkin’!

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Baby Back Ribs on the Char-Broil Big Easy

I’m usually a smoke-your-ribs kind of guy. My preferred rib is a St. Louis-style sparerib, cooked low-and-slow for up to 6 hours. The result is a tender, lightly smoky flavored, moist rib. That’s why I went into this experiment cooking baby back ribs on the Char-Broil Big Easy with a little skepticism (but an open mind).

These ribs were very tender, very moist and cooked perfect. The only thing they lacked was that smoky flavor. And of course you don’t get that lovely pink smoke ring you get from hours of low heat over smoke. A smoky BBQ rub and sauce helps make up for this if that’s what you’re hankering for. They’re basically trouble-free since the Big Easy is pretty much a light-it-up, load-it-up, and come-back-when-the-food-is-done cooker.

I’d make these ribs again. And again. You can fit 2 racks into the Big Easy (they have to be cut to fit as they have to be around 11″ or so or less in length), and you’ll need a set of Char-Broil Big Easy Rib Hooks (though you could fashion your own).

Hanging the ribs…

Here’s how the process from baby back ribs on the Char-Broil Big Easy came along.First, brined ribs are hung on rib hooks and placed into the basket.

The first cook…

The ribs are cooked “naked” (no sauce, no rub) for 35 minutes.

Foiled and cooked some more…

Next, the ribs are rubbed and foiled (not shown here) and cooked for another 45 minutes.

Sauced and served…

I removed them from the foil, sauced them, and cooked them a bit longer. Sliced and served!

Baby Back Ribs on the Char-Broil Big Easy 2

Also check out my Tony Roma’s, St. Louis-style, and Italian sausage ribs also made on the Big Easy. For a fantastic sauce for your ribs, make my copycat of Bulls Eye’s BBQ sauce. It’s great on it’s own or as a great basis for your own version.

The Char-Broil Big Easy 22-piece turkey fryer accessory kit has everything you need to make ribs, chicken legs, kabobs and just about anything else!

Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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3.50 from 2 votes

Baby Back Ribs on the Char-Broil Big Easy

I’d make these ribs again. And again. You can fit 2 racks into the Big Easy (they have to be cut to fit as they have to be around 11″ or so or less in length).

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, ribs

Prep Time 8

Cook Time 1 30

Total Time 9 30

Servings

Calories 427kcal

Author Mike

Equipment

Ingredients

2 racks baby back ribs cut to 11″ in length (or use 1 rack, cut in half and halve the remaining ingredients below). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
brine below
your favorite BBQ rub
your favorite BBQ sauce

For the brine

32 ounces apple cider or juice
1 tablespoon garlic minced
⅓ cup kosher salt
½ cup brown sugar loose packed

Instructions

Place the ribs into a large resealable container.
Stir together the brine ingredients and add to the ribs. Cover and refrigerate for 8 hours, turning occasionally.
Start up your Big Easy.
Cut small slits after the first rib in each “rack” and insert the rib hooks.
Place ribs into the cooker and cook for 35 minutes.
Remove ribs and place on large sheets of foil. Sprinkle with your favorite rub. Wrap ribs up in foil and seal well. Add more foil if you need.
Place ribs back onto the cooker and cook another 45 minutes.
Remove ribs and check for doneness. Meat should be pulled back from the bones and should bend easily.
Unfoil the ribs and brush with BBQ sauce.
Place back onto the cooker and cook until the sauce is warmed and the ribs are the desired color.
Let rest 10 minutes before slicing and serving.

Notes

Use a smoky BBQ sauce to give your ribs a bit of a ‘just off the smoker’ taste.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

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Rosemary Chicken Wings with Herb Dipping Sauce

Visit my other site, For The Wing, for all things chicken-wing!

These rosemary chicken wings with a herb dipping sauce wings were a fantastic change from traditional Buffalo-like wings. The flavor is just like that of a whole roasted chicken, but served as easy finger food. The herb dipping sauce really complements the herby flavor of the chicken. I served them with Ranch dressing too, but honestly, you won’t need it.

Rosemary Chicken Wings with Herb Dipping Sauce

I made the wings on my Char Broil Big Easy, using the Wingin’ator 3000 modification. You can make them in the oven or on your grill instead.

Melinda’s Craft Wing Collection – Craft Wing Sauce & Condiment Gift Set for Buffalo Wings – Black Truffle Hot Sauce, Thai Sweet Chili, Sticky Asian, Garlic Parmesan, Habanero, & Ghost Pepper Wing Sauce – 12 oz, 6 Pack

Also try my rotisserie wings.

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4 from 1 vote

Rosemary Chicken Wings with Herb Dipping Sauce

These rosemary chicken wings with a herb dipping sauce wings were a fantastic change from traditional Buffalo-like wings.

Course Main

Cuisine American

Keyword dipping sauce, herbs, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 411kcal

Author Mike

Ingredients

4 pounds chicken wings separated
8 cloves garlic minced
2 tablespoons dried rosemary crushed
1 tablespoon ground black pepper
1 tablespoon kosher salt
2 cups apple juice
Teaspoon dried red pepper flake or more
lemon if desired
Herb dipping sauce

Instructions

Place chicken into a large resealable baggie or container.
Add the rosemary, garlic, pepper, salt and apple juice. Seal and toss
Let marinate for 1 hour, flipping occasionally.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Serve with fresh lemon for drizzling and herb dipping sauce.

Notes

Also great with Ranch or blue cheese dressing.

Nutrition

Nutritional values are approximate.

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